Stove Top Stuffing In The Oven

4.97 from 132 votes
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Learn how to make stove top stuffing in the oven with just a few simple ingredients. This stuffing recipe is a great addition to any holiday table or for an easy dinner.

Wooden spoon scooping stuffing.


 

Today we are sharing how to make Stove Top stuffing better by adding a few extra ingredients and baking it in the oven. This recipe can be made in less than one hour and is a classic side dish that the whole family will love.

Not just for Thanksgiving dinner, this is a great recipe that can be made ahead of time for an easy side during the week.

Ingredients needed

Stuffing mix – I am using Stove Top stuffing mix for this recipe but feel free to use your favorite brand like Pepperidge Farm. Also note, I am using chicken but turkey stuffing, cornbread, herbs, or any other flavor.

Butter – Unsalted butter or substitute with olive oil.

Chicken broth – You can use chicken broth or chicken stock for this recipe. Also feel free to substitute with vegetable broth.

Celery – 3-4 stalks of celery, diced. You can also leave out the celery if you prefer.

Onion – Make sure to dice onion into small pieces.

Poultry seasoning – This adds extra flavor and seasoning to the dish.

Box of stuffing mix, bowl of chicken broth, diced celery, onion, seasoning, and butter.

How to make Stove Top stuffing in the oven

Step one: Preheat oven to 350 degrees F. Place butter in a large skillet over medium heat. Stir in diced celery and onion. Saute onions and celery for 4-5 minutes or until it starts to soften.

Skillet with butter, diced onion, and celery.

Step two: Stir in poultry seasoning, stuffing mix, and chicken broth. Stir to combine. (If your skillet isn’t large enough you can combine everything in a large bowl.)

Skillet with bread crumbs and diced celery.

Step three: Lightly spray a baking dish with non-stick cooking spray. Place stuffing mixture into the dish. Bake for 20-25 minutes or until heated through.

White casserole dish with stuffing.

Recipe tips

  • If you prefer a softer, more moist stuffing, you can cover the baking dish with foil while in the oven. If you like a crisper top, leave it uncovered while baking.
  • You can use this recipe to stuff a turkey or chicken. Prepare the recipe as written and then instead of baking in a dish, stuff inside the turkey cavity.

Variations

You can make this super simple recipe your own by adding some of these extra ingredients.

Butter – If you don’t like butter, replace with 3 tablespoons of olive oil.

Protein – Try adding in 1 cup of cooked shredded chicken, ground beef or browned crumbled sausage into the stuffing mix.

Fruit – For a little sweetness, try adding in some diced apples or dried cranberries.

Vegetables – Want to add some extra veggies? Try adding some chopped mushrooms and or bell pepper with the onion and celery.

Seasonings – Like a little spice? Stir in a pinch of cayenne pepper, Cajun seasoning blend, or ground black pepper to the mix.

How to store

Store: Make sure to let the stuffing completely cool. Place in an airtight container and keep in the refrigerator until ready to reheat and serve.

Freeze: This also is a good recipe to freeze. Let it cool and then place in a freezer safe container. It will last 4-6 months. Let thaw in the refrigerator and then warm in the oven or microwave.

Can this be made ahead of time?

Yes, this dish can be prepared up to 2 days before serving. Make sure to cover the baking dish and store in the refrigerator until ready to heat and serve.

What to serve with stuffing

This is such a great side dish for so many meals. Try pairing it with things like:

More easy side dishes

A few of our other favorite holiday side dishes.

Did you make this stuffing recipe? Be sure to leave a comment.

Wooden spoon scooping stuffing.
4.97 from 132 votes

Stove Top Stuffing In Oven

By Heather
Learn how to make Stove Top stuffing in the oven.
Prep: 15 minutes
Cook: 3 hours 20 minutes
Total: 35 minutes
Servings: 6

Ingredients 

  • 2 boxes stuffing mix
  • 2 1/2 cups chicken broth
  • 4 stalks celery, diced
  • 1/2 cup diced onion
  • 1/2 teaspoon poultry seasoning
  • 1/4 cup unsalted butter

Instructions 

  • Preheat oven to 350 degrees F. Place butter in a large skillet over medium heat. Stir in diced celery and onion. Cook for 4-5 minutes or until it starts to soften.
  • Stir in poultry seasoning, stuffing mix, and chicken broth. Stir to combine. (If your skillet isn't large enough you can combine everything in a large bowl.)
  • Lightly spray a baking dish with non-stick cooking spray. Place stuffing mixture into the dish. Bake for 20-25 minutes or until heated through.

Video

Nutrition

Calories: 85kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 391mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
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142 Comments

  1. I just made this ( but haven’t cooked yet) and doubled the recipe. I put both in the same 9×13 pan. I’m assuming I have to cook it a little longer but not sure how long. Or should I take it apart and put half in another pan. I was hoping to do one pan so I can cook it together with my sweet potato casserole at the same time. Will I get everybody sick cooking the double recipe in one pan. LOL.

    1. It should be fine. You might just want to cook it a little longer. Just make sure it’s warmed all of the way through and you should be good. Happy Thanksgiving!

  2. Hi there, excited to cook this for my first Thanksgiving tomorrow! Can I prepare everything up until baking and keep in the refrigerator until tomorrow? Broth and all? Thanks in advance!

    1. You could make it today, like the instructions say then let it cool, cover with foil, put in fridge then tomorrow pop into oven uncovered to warm through and crisp up top for 10-15mins.

  3. Can you mix the stuffing ahead of time and not bake it until Thanksgiving, or do you need to bake it right away and just refrigerate and reheat it?

    1. You can make it ahead of time and reheat it when you are ready to eat. Just prepare everything up until baking, cover and refrigerate. Happy Holidays!

    1. I haven’t but I think it would be great! It would make it a little more on the creamy side but probably still delicious.

    2. 5 stars
      For clarification: Prep time: 15 mins.
      Cook time: 20 mins. (and not 3 hrs 20 mins, as stated above)
      Total: 35 mins.
      I feel fairly certain it was a typo or something but my ADHD is screamin’:
      THE MATH AIN’T MATHING!

  4. Hi,

    I am excited to try this recipe this year – have tried several and haven’t found the right one yet. What brand broth do you use and do you use a lower sodium?

    1. I use Stove Top Stuffing (either chicken of turkey) and I use the Swanson chicken broth but store brand broth works well too.

  5. Since the recipe calls for broth and poultry seasoning, does the recipe still use the seasoning packet included in the stove top stuffing box?

    1. Yes, I still use the seasoning that comes with the Stove Top Stuffing. I just like a little extra seasoning. You can omit the extra poultry seasoning if you like.